Loaded Potato Bacon Soup

I first discovered loaded potato soup at a small family-owned diner during a road trip through the Midwest. It was one of those unexpected stops where you don't expect much but end up finding culinary gold. The waitress brought out this steaming bowl of ivory-colored soup, topped generously with bacon and cheese, and I was instantly transported. That first spoonful was revelatory – the creaminess coated my mouth while chunks of tender potato provided substance, and the bacon added this incredible smoky crunch. I spent the rest of that trip trying to deconstruct the flavors in my mind. When I got home, I became obsessed with recreating it. After several attempts and adjustments, I finally nailed the perfect balance of cream to broth, the ideal potato texture, and that crucial bacon-to-soup ratio. What makes this recipe special is how it captures all the best parts of a loaded baked potato but in a cozy, spoonable form. The soup base is rich without being heavy, the potatoes are tender but not mushy, and every bite has that perfect mix of textures. It's comfort food at its finest, the kind of recipe that turns a regular dinner into something memorable.

Why I love this recipe

What I love most about this creamy potato soup is its incredible versatility and how it makes everyone happy. It's one of those rare recipes that impresses guests but is simple enough for a Tuesday night dinner. The way the bacon fat enriches the soup base adds a depth of flavor that you just can't achieve any other way, and watching the cheese melt into those creamy swirls is oddly satisfying. I love that I can make it in one pot, which means less cleanup and more time enjoying the meal. The texture is what really gets me – that perfect balance between smooth and chunky, where you get creamy spoonfuls punctuated by tender potato pieces. It's also incredibly forgiving; if you accidentally add too much cream, it's richer, too much broth and it's lighter. Both versions are delicious. This soup has gotten me through countless cold winter evenings, welcomed friends into my home, and even helped me impress my in-laws. There's something deeply satisfying about making a pot of this soup, knowing that it'll bring comfort and warmth to whoever eats it. Plus, the leftovers somehow taste even better the next day when the flavors have melded together overnight.

What You Need From Your Kitchen

• Bacon: Chop into small pieces and cook until crispy, reserving some fat for cooking
• Potatoes: Peel and dice into uniform 1/2-inch cubes for even cooking
• Onion: Dice finely to create aromatic base for the soup
• Chicken Broth: Use as the liquid base for cooking potatoes and building flavor
• Heavy Cream: Stir in at the end to create rich, velvety texture
• Cheddar Cheese: Shred fresh and melt into soup for maximum flavor
• Sour Cream: Add for tangy richness and extra creaminess
• Green Onions: Chop and use as fresh garnish for color and mild onion flavor

Let's Make These Together

Crisp the Bacon

Start by cooking your chopped bacon in a large pot over medium heat. Let it sizzle and render until it's perfectly crispy with golden-brown edges. This usually takes about 8-10 minutes. Remove the bacon pieces with a slotted spoon and set them aside on paper towels, but keep about 2 tablespoons of that flavorful bacon fat in the pot – that's liquid gold for your soup base.

Build the Aromatic Base

In that same pot with the bacon fat, add your diced onions. Let them cook low and slow until they're soft and translucent, filling your kitchen with amazing aromas. After about 5 minutes, toss in the minced garlic and stir for just one minute. Be careful not to burn the garlic – it turns bitter quickly, so keep it moving in the pot.

Create the Creamy Foundation

Now comes the magic of making a roux. Add your butter to the pot and let it melt completely. Sprinkle the flour over the melted butter and whisk it together continuously for 2-3 minutes. This step is crucial – it'll thicken your soup and give it that restaurant-quality texture. The mixture should turn a light golden color and smell slightly nutty.

Cook the Potatoes

Slowly pour in your chicken broth while whisking to keep everything smooth and lump-free. Add all those diced potatoes and give everything a good stir. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes. You'll know the potatoes are ready when you can easily pierce them with a fork.

Add Creaminess and Texture

Here's where your soup transforms from good to incredible. Use a potato masher or immersion blender to mash about half the potatoes right in the pot. This creates that perfect creamy-yet-chunky texture that makes this soup so satisfying. Stir in your heavy cream and sour cream, mixing until everything is beautifully combined and heated through.

Finish with Cheese and Bacon

Remove the pot from heat – this is important so the cheese melts smoothly without becoming grainy. Stir in your shredded cheddar cheese until it's completely melted and creates those gorgeous creamy swirls. Season with salt and pepper, then fold in about half of your crispy bacon. Save the rest for topping – trust me, you want that textural contrast.

Serve and Enjoy

Ladle your gorgeous soup into bowls and go wild with the toppings. Pile on the remaining bacon, extra cheese, fresh green onions, and maybe an extra dollop of sour cream. Serve it piping hot with some crusty bread for dipping, and watch as everyone at the table goes back for seconds.

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Switch Things Up

I'll never forget the first time I made this soup on a particularly cold Sunday afternoon. My kitchen smelled like a diner, with bacon sizzling and onions caramelizing. I was experimenting, trying to recreate a soup I'd had at a local restaurant, and honestly, I wasn't sure it would work out. But when I took that first spoonful and the creamy, bacon-studded goodness hit my tongue, I knew I'd created something special. My partner walked in, drawn by the smell, and within minutes we were both hovering over the pot with our bowls. Now, I make a double batch because it never lasts more than two days in our house. Sometimes I'll crisp up extra bacon just for topping because we can never have enough. On busy weeks, I prep the potatoes and chop the bacon ahead of time, making it even easier to throw together on a weeknight. It's become our go-to recipe when we need something that feels like home.

Perfect Pairings

This loaded potato soup pairs beautifully with warm, crusty artisan bread or homemade buttermilk biscuits for dipping into that creamy goodness. For a complete meal, serve it alongside a crisp garden salad with a tangy vinaigrette to cut through the richness. Grilled cheese sandwiches make an excellent companion, especially if you use sharp cheddar to echo the flavors in the soup. For beverages, try a crisp lager beer, a buttery Chardonnay, or even a sparkling apple cider. If you're serving this for a gathering, set up a toppings bar with extra bacon, shredded cheese, sour cream, chives, and crispy potato skins so guests can customize their bowls.

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Frequently Asked Questions

→ Can I make this soup in a slow cooker?

Absolutely! Cook the bacon separately and set aside. Add potatoes, onions, garlic, broth, butter, and seasonings to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, mash some potatoes, then stir in the cream, sour cream, cheese, and half the bacon. This method makes the soup even more hands-off and perfect for busy days.

→ What's the best way to reheat leftover soup?

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. The soup will thicken as it sits, so add a splash of chicken broth or milk to reach your desired consistency. Avoid boiling, as this can cause the dairy to separate. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each interval.

→ Can I substitute turkey bacon or make this vegetarian?

Yes to both! Turkey bacon works well and provides similar smoky flavor with less fat. For a vegetarian version, skip the bacon entirely and use vegetable broth instead of chicken broth. Add smoked paprika for depth and top with crispy fried onions or tempeh bacon for texture. You can also sauté mushrooms in butter for an umami-rich alternative to bacon.

→ Why did my soup turn out watery?

This usually happens if you skip the roux step or don't mash enough potatoes. The flour-butter roux is essential for thickening, and mashing potatoes releases their starches which naturally thicken the soup. If your soup is too thin, make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir it into the simmering soup. Alternatively, mash more potatoes or let the soup simmer uncovered for 10-15 minutes to reduce and thicken.

→ How do I prevent the cheese from becoming grainy?

The key is to remove the pot from heat before adding cheese and use freshly shredded cheese rather than pre-shredded (which contains anti-caking agents that prevent smooth melting). Stir the cheese in gradually and let the residual heat melt it slowly. If you add cheese while the soup is boiling, the proteins can separate and create a grainy texture. Room temperature cheese also melts more smoothly than cold cheese straight from the fridge.

→ Can I add other vegetables to this soup?

Definitely! Celery, carrots, and corn are excellent additions that complement the potato base. Add diced celery and carrots when you sauté the onions, giving them extra time to soften. Frozen corn can be stirred in during the last 5 minutes of cooking. Some people also love adding broccoli florets or cauliflower for extra nutrition. Just keep in mind that additional vegetables may require slight adjustments to the liquid ratio.

Conclusion

This creamy potato soup with bacon is the ultimate comfort food that brings warmth to any table. The combination of tender potatoes, smoky bacon, and rich cheddar creates a bowl of pure satisfaction. Whether you're serving it as a starter or making it the main event with crusty bread on the side, this soup delivers every single time. The best part is how customizable it is – add more bacon if you're feeling indulgent, extra cheese for the dairy lovers, or keep it lighter with less cream. It's a recipe that feels like a warm hug on a cold day, and one that your family will request again and again.